Home Cooking 24

Salting stock

takadi | Apr 25, 200811:35 PM

I find that when I make stock, especially beef stock, that unless I add a large amount of salt, it comes out to be quite bland, flavorless, and "soggy tasting". Even then, there isn't that "tastiness". I'm wondering what I'm doing wrong. Should I salt my stock before I cook, while I'm cooking, or after I'm cooking? Will a more salinized solution during extraction result in a different stock?

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